Cream Of Green Chili Soup Low Carb Recipes

CREAMY GREEN CHILE SOUP

Steps:

• In a medium pot over medium-high heat, combine onions, garlic, 1 cup corn kernels, 2 cans of the chiles, chicken stock, and Mexican seasoning. Bring to a boil. Reduce heat and simmer for 10 minutes.
• Meanwhile, melt butter in medium skillet over medium-high heat. Add remaining corn and green chiles. Add mushrooms and saute for 10 minutes, or until water from mushrooms is released and evaporated; set aside.
• Transfer chile mixture to a blender. Puree until smooth, working in batches if necessary. *(TIP: Cover blender with dish towel and pulse.) Return puree to skillet and add sauteed vegetables. Bring to a boil. Reduce to low heat and stir in Mexican crema. Season, to taste, with salt and pepper.
• Serve soup hot garnished with cilantro and cotija cheese.

LOW-CARB CREAM OF MUSHROOM SOUP

Steps:

• Melt butter in a large, heavy saucepan over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, about 10 minutes. Add salt, pepper, and thyme; cook and stir until combined, about 1 minute. Stir in chicken broth, heavy cream, and cream cheese. Reduce heat to a low simmer and pour in sherry. Cook, stirring constantly, until flavors are well incorporated, about 45 minutes.

CREAM OF GREEN CHILE SOUP

Steps:

• Place all ingredients in a blender or food processor and puree until smooth.
• Heat in a saucepan and serve immediatly.

CREAM OF GREEN CHILI SOUP (LOW CARB)

Steps:

• 1. Put all the ingredients into a blender and blend until smooth. (You can use a stick blender right in the pan)
• 2. Heat until hot but not boiling.
• 3. As written the soup will be quite spicy. Add or remove some Chipotle to adjust the spiciness.
• 4. After adding the soup to the pot I add some shredded ham from a ham hock or some shredded smoked turkey. Delicious!

CREAM OF GREEN CHILE SOUP

Steps:

• 1. In a saucepan bring the broth to a boil with the onion. Boil the mixture for 5 minutes, and let it cool.2. In a food processor chop fine the garlic and the chiles add the cream cheese, sour cream and cumin. Blend the mixture until it is combined well. With the motor running add the broth mixture in a steady stream. Blend the mixture until it is combined well, and transfer it to a large bowl. Stir in the heavy cream, white pepper and salt to taste, and chill the soup, covered, for at least 2 hours or overnight.

CREAMY GREEN CHILI AND CHEESE SOUP

Steps:

• Melt butter in medium saucepan over medium heat. Add onion, garlic and oregano; cook for 10 minutes.
• Add chicken broth, potatoes and hot pepper sauce; bring to a boil.
• Cook for 20 minutes or until potatoes are tender.
• Add green chiles, cream and cheese.
• Heat until cheese is melted.
• Season with salt and black ground pepper to taste. Garnish with cilantro.